Mushrooms and Potatoes en Papillote

Method

1. Prepare the mushrooms: clean them and cut into pieces.
2. Cut the new potatoes into wedges.
3. In a bowl, season the mushrooms with olive oil, salt, and pepper.
4. In a pan, heat a drizzle of oil with a garlic clove in its skin, a bay leaf, and a sprig of rosemary. Add the mushrooms and sear for about 30 seconds.
5. Remove the bay leaf, add the rosemary, then stir in chopped parsley.
6. Prepare a sheet of parchment paper. Place some mushrooms and potato wedges in the centre.
7. Add a splash of white wine, thyme, oregano, salt, and spicy chili oil to taste.
8. Close the parchment packet and tie tightly with kitchen twine, forming a bow. Repeat for the second packet.
9. Bake at 180°C (350°F) for 12–14 minutes.
10. Meanwhile, cook the white rice, let it cool completely.
11. In a dry pan, lightly toast pumpkin seeds, hemp seeds, and coloured sesame seeds (white and black) for 2–3 minutes.
12. Mix the toasted seeds into the rice. Season with hazelnut oil (or peanut butter), salt, and fresh coriander.
13. Serve the papillote packets either closed (to be opened at the table) or open, with the seasoned rice on the side.